Maraschino Cherries

Homemade maraschino cherries taste nothing like the neon-red jar from the grocery store. These are real cherries soaked in a sugar syrup scented with almond extract and fresh lemon juice, with a texture that’s firm and plump instead of rubbery.

This is a three-day process, and most of that time is hands-off waiting. The cherries soak overnight in a brine with alum (which keeps them crisp), then spend two rounds of 24-hour rests in boiling sugar syrup. Each boil drives the syrup deeper into the fruit, building sweetness and preserving texture.

The almond extract is what gives these their signature flavor. That distinctive “cherry” taste you associate with maraschinos? It actually comes from almond, specifically benzaldehyde, which is also found naturally in cherry pits. So the flavor connection is real, not artificial.

Chef Tips

• Use firm, ripe red cherries. Overripe fruit will turn mushy during the multi-day soaking process.
• The alum in the brine is key for crispness. It’s the same ingredient used in pickle making to keep cucumbers crunchy. Find it in the spice aisle.
• Sterilize your jars thoroughly before packing. These are water-bath canned, so follow Ball Blue Book processing times exactly for safe preservation.
• Store sealed jars in a cool, dark place. Once opened, refrigerate and use within a few weeks.

Variations

• Skip the red food coloring for a more natural look. The cherries will be a deep pinkish-brown, still gorgeous in cocktails and on desserts.
• Add a split vanilla bean to the syrup for a richer, more complex flavor.